8 Pour or spoon about 2 cups of the batter into the prepared bundt pan. Smoothen out the batter using the back of a spoon.

9 Sprinkle about half of the pecan filling evenly over the batter.

10 Spoon 2 cups of the batter over the pecan filling then cover the batter with the remaining pecan filling. Spoon the remaining batter over and spread evenly.

11 Insert a knife or small metal spatula 1 inch from the edge of the pan all the way down to the bottom of the pan
then run the knife around the batter. Run the knife one more time around the batter 1 inch closer to the center of the bundt pan.

12 Spread streusel over the top.

13 Bake for 55 to 60 minutes or until a cake tester inserted in center of cake comes out clean.

14 Cool cake in pan on a wire rack for about 20 minutes or cool completely. Serve warm with lightly whipped cream or custard sauce, if desired.

Don’t have pecans? You can use walnuts, cashews, or almonds instead. Take your time when creaming butter and sugar—a light and fluffy mixture is the key to achieving good cake texture.